Monday, December 8, 2008

seitan holiday roast

when i was vegetarian, we would buy the quornturk'y roast for thanksgiving meals. since that isn't a vegan option, i opted to get my hands wet and create a homemade 'faust' this year. not to mention, it was the first time i ever worked with seitan. i used the very basic ingredients from vegan with a vengeance, but apart from that, it was a miss v creation. not too shabby, i must say.

for the roast, mix up the the first four dry ingredients. for the spice mix, just throw in whatever tastes good - i used thyme and sage as they remind me of thanksgiving flavours. mix the rest of the wet ingredients in a separate bowl. for the onion and celery, i used a magic bullet to mince them up as i didn't want large chunks in my roast. slowly combine the wet into the dry ingredients, kneading as you go. knead for at least 2 minutes, and then divide into two small roasts.

put the roasts into a 1.5 quart baking dish. if you want, cut up the baby potatoes to bake with the roasts. mix up the broth ingredients, and pour half into the baking dish with the roasts. bake at 395°f for about 25 minutes. at this point, most of the broth will have evaporated. pour in the second half of the broth and bake for about 20-25 minutes at 340°f. serve warm.

as a side note, i cut my roasts into slices before i baked the second time. this allowed the juices to really get in and marinade the roast. but that's completely optional.

21 comments:

I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

this looks yummy! i might try it out for my xmas roast, since my thanksgiving seitan creation was a bit of a disaster. for me, trying brand new recipes on stressful holidays is apparently not a good idea. so i'll most likely try this out in the next couple weeks first!

Awesome...thank you :) Definitely make the mini crepes at the very least. I had a bunch left over and I just kept eating them with some agave nectar. They remind me of something I used to eat when I was a kid, I just can't figure out what.

yeah, actually, i think the texture of their nog is different from last year. it seems thinner than before. less...noggy. more...like nog flavored soymilk, ya know? i want that stuff to be like a thin pudding hahaha... which sounds totally gross. i do rum instead of bourbon though because the smell of bourbon makes me think of my grandma, who used to drink bourbon and 7ups every night before dinner when we visited. not that it makes me sad or anything (she's still alive and kickin'), but i just can't bring myself to drink something that reminds me so strongly of something my grandma drank. weirds me out for some reason. anywho... long comment over. have a loverly day :)

This was delicious. I love seitan but have never made it myself since I thought it was very difficult to make. I cooked the roasts with potatoes and carrots. I used tamari instead of soy sauce. Next time I'll cut the tamari/sauce soy to 1/3 cup for the roast and 1/3 cup for the broth since I did find it a little salty. Thank you so much for this wonderful recipe.

I may be a bit late to jump on this comment train - but this looks mouth watering! Were you pleased with how it turned out?? I haven't tried cooking seitan yet and am looking for the right "first recipe" - this may be it!! :)

I've made this roast several times since uncovering the recipe on this site. I find that the texture of the roast is much better when i place aluminum foil over the dish. It's less chewy. This is easily one of my favourite dishes.